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Chicken and Rice Taco Skillet

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 550
A flavorful one-pan dish combining tender chicken, rice, and vibrant peppers, perfect for a quick and satisfying meal.

Ingredients

Protein

  • 2 pounds boneless, skinless chicken thighs
  • 1 teaspoon kosher salt
  • 2 tablespoons taco seasoning

Cooking Oil

  • 3 tablespoons avocado oil

Vegetables

  • 1 small red bell pepper, thinly sliced
  • 1 small green bell pepper, thinly sliced
  • 1 2 yellow onion, peeled and thinly sliced
  • 2 cloves garlic, minced

Grains

  • 1 cup white jasmine rice, rinsed well and drained
  • 1 4 teaspoon additional kosher salt
  • 1 tablespoon additional taco seasoning
  • zest of 1 2 lime lime zest
  • 2 tablespoons lime juice
  • 1½ cups chicken broth
  • 1 4 cup finely chopped cilantro leaves, plus more for garnish

Optional toppings

  • guacamole (optional)
  • sour cream (optional, omit to keep dairy-free)
  • tortilla chips (optional)
  • sliced jalapeno peppers (optional)

Instructions 

  • Preheat the oven to 350°F (175°C).
  • Cook chicken with spices and oil until browned, then add peppers, onion, and garlic; cook until vegetables are tender.
  • Add rice, broth, lime zest, lime juice, and cilantro; bring to a simmer.
  • Transfer skillet to oven and bake for 20 minutes until rice is cooked and chicken is done.
  • Garnish with additional cilantro and serve with optional toppings.

Notes

For extra flavor, let the dish rest for 5 minutes before serving.
Calories: 550kcal
Cost: $15
Course: Main Course
Cuisine: Mexican
Keyword: chicken, Rice, Tacos